Prep Time: 5 minutes
Cooking Time: 10 Minutes
2 tablespoons butter, divided
2 tablespoons olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
2 tablespoons honey
1/2 cup blueberry vinegar
2 cups fresh blueberries
1/4 teaspoon salt
1/2 teaspoon pepper
In a large saute pan over medium heat, melt one tablespoon of butter with the olive oil. Add the shallots, garlic, and rosemary and saute for 2 minutes.
Add the honey, salt, pepper and blueberries. Stir in the blueberry vinegar. Reduce heat to low and simmer for 5 minutes or so until the blueberries begin to soften and the sauce begins to reduce.
Add the remaining one tablespoon of butter and cook for another 3 minutes.
Serve the sauce hot over either chicken or pork.
Recipe courtesy of Heather Blake, Originally posted on Rocky Mountain Cooking